Page 71 - JG Performance October 19 Recipe Book

Oatmeal Raisin Cookies
INGREDIENTS
60 grams of raisins
30 grams of chickpea (gram) flour
30 grams of sorghum flour
30 grams of potato starch
1⁄2 teaspoon of xanthan gum
1⁄2 teaspoon of baking powder
1⁄2 teaspoon of ground cinnamon
1⁄2 teaspoon of ground ginger
1⁄4 teaspoon of ground allspice
1⁄4 teaspoon of salt
60 grams of brown sugar
60 grams of granulated sugar
40 grams of unsalted butter, softened 1 teaspoon of vanilla extract
1 egg
130 grams of oats
SERVES: 38
TOTAL TIME: 1 hour
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4.
Soak the raisins in warm water for around 5 minutes, or until they have become soft and juicy, before draining.
In a bowl, combine both flours, potato starch, xanthan gum, baking powder, cinnamon, ginger, allspice and salt thoroughly.
In a separate bowl, cream together the butter and sugars until well blended and fluffy. Add the vanilla extract and egg and beat into the creamed butter until it has formed a smooth mixture. Gradually add the flour mixture and then scatter in the oats and raisins. Mix until all the ingredients are well combined.
Using an ice cream scoop or metal spoon, scoop the cookie dough onto a baking sheet. Make sure that the scoops are at least 4 cm apart, as they will increase in size as they bake. Cook the cookies in the oven for around 15 minutes, or until the cookies have turned golden on top but are still gooey in the middle.
Leave the cookies to cool for 2 minutes before serving.
The recipe yields quite a lot but these can be kept in an airtight container for quite some time.
If you cannot find sorghum flour, certified gluten-free oat flour is the closest option.
MACROS
CALORIES 62 PROTEIN 1 CARBS 11 FATS 2 FIBRE 1
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